The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat

The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat

by Bruce Aidells
The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat

The Great Meat Cookbook: Everything You Need to Know to Buy and Cook Today's Meat

by Bruce Aidells

eBook

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Overview

Carnivores rejoice! For those of us who put meat on the table many days of the week, this book will quickly become our best friend.”—Sara Moulton, host of the PBS show Saras Weeknight Meals
 
In the last decade since the publication of Bruce Aidells’s hugely successful The Complete Meat Cookbook, called “authoritative” and “all-encompassing” by the Washington Post, the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available—not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. Today’s shopper confronts a host of bewildering, often misleading labels: “certified organic,” “humanely raised,” “vegetarian diet,” and many more.
 
Whether the cook shops at the local farmers’ market or the supermarket, The Great Meat Cookbook is the definitive guide to the new landscape. In sidebars illustrated with color photographs of each cut, Aidells shows how to pick the best steaks, chop, roasts, and ribs. With hundreds of recipes, including “Great Meat Dishes of the World” like Beef Fillet stuffed with Parmesan and Proscuitto; budget-friendly dishes like Melt-in-Your-Mouth Pork Shoulder; speedy dinners like Mushroom-Stuffed T Bone Lamb Chops; and charcuterie and sausage selections, Aidells provides all the information needed for juicy results every time.
 
“A great reference for today’s meat lovers.”—Library Journal

“Cooks everywhere will find this magnum opus practical and inspiring . . . an indispensable reference work for any cookery collection.”—Booklist

“Loaded with recipes for tasty but less-understood cuts, and Aidells covers the globe in search of recipes that will bring delight and good eating for many years’ worth of meals.”—Rick Bayless, chef/owner of Frontera Grill, Topolobampo and XOCO, Chicago

Product Details

ISBN-13: 9780547617527
Publisher: Houghton Mifflin Harcourt
Publication date: 06/11/2020
Sold by: Barnes & Noble
Format: eBook
Pages: 645
File size: 25 MB
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About the Author

Bruce Aidells is a contributing editor to Eating Well and writes for Bon Appétit, Fine Cooking, Food & Wine, Cooking Light, and Real Food. He is the author of eleven cookbooks, including The Complete Meat Cookbook and Bruce Aidells's Complete Book of Pork. He wrote the meat chapters for The All-New Joy of Cooking and the meat tips for The All-New Good Housekeeping Cookbook.
Bruce Aidells is the owner and founder of Aidells Sausage Company, whose products are distributed nationally. He has recieved many awards from the National Association for Specialty Food Trade, and he writes a food column for the San Jose Mercury News. He lives in Kensington, California.
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